Sous Chef - Nottinghamshire

Sous Chef
Location: Ollerton
Salary: £35,000 per annum
Contract: Permanent, Full-Time

Role

Join the kitchen leadership team as Sous Chef, supporting the Senior Sous Chef and Head Chef in delivering consistently high-quality food and smooth kitchen operations across the hotel.

This is a hands-on role where you'll lead a designated kitchen section, support busy service and help ensure dishes are prepared, cooked and presented to the required standards. You'll play an important role in maintaining food safety, hygiene, allergen management and overall kitchen compliance.

You'll also support stock control, food cost management and waste reduction, while helping to guide and develop junior members of the kitchen team. Working closely with both the kitchen brigade and Front of House teams, you'll contribute directly to a positive guest experience and a strong team culture.

Responsibilities

• Support the Senior Sous Chef and Head Chef with the day-to-day running of the kitchen.

• Lead a designated kitchen section, ensuring food is prepared and delivered on time and to the required standards.

• Oversee the pass when required to support smooth and consistent service.

• Ensure mise en place, preparation lists and production tasks are completed efficiently.

• Prepare, cook and present dishes to a consistently high standard.

• Follow menus, recipes and specifications accurately, maintaining consistency in flavour, presentation and portion size.

• Support seasonal menus, menu refinement and special event offerings where required.

• Deliver consistently high standards across buffet, à la carte, carvery, afternoon tea and event dining.

• Maintain full compliance with food hygiene legislation and the Food Safety Management System.

• Follow HACCP, COSHH, allergen management and temperature control procedures.

• Maintain a clean, safe and audit-ready kitchen environment.

• Support stock deliveries, rotation, storage and stock checks.

• Help control food costs through accurate ingredient usage, portion control and waste reduction.

• Work collaboratively with the kitchen brigade to ensure smooth and efficient service.

• Provide guidance and basic training to junior chefs and kitchen porters.

• Communicate effectively with Front of House and wider Food & Beverage teams.

• Support rota planning, labour management and daily kitchen briefings.

• Complete temperature logs, compliance records and other required documentation accurately.

• Assist with kitchen audits, maintenance reporting and equipment checks.

• Respond professionally to guest feedback, special requests and dietary requirements.

• Promote a positive, respectful and team-focused kitchen culture.

Requirements

• Previous experience as a Sous Chef, or strong Chef de Partie experience ready to take the next step.

• Experience working within a hotel or high-volume hospitality environment.

• Strong practical cooking skills and confidence leading a kitchen section during service.

• Good knowledge of food preparation, kitchen operations and different service styles.

• Understanding of food safety legislation, hygiene standards and allergen management.

• Knowledge of HACCP, COSHH and safe temperature control procedures.

• Awareness of food cost control, stock management and waste reduction.

• Strong organisational skills with the ability to manage preparation, service flow and competing priorities.

• Excellent teamwork and communication skills.

• Ability to support and guide junior members of the kitchen team.

• Experience working across buffet and à la carte dining, with additional experience in events or other service formats desirable.

• Relevant culinary qualifications with up-to-date Food Safety and Health & Safety certification.

• A positive, professional and hands-on approach.

• Genuine passion for food and pride in maintaining high standards.

• Ability to work collaboratively and contribute to a positive kitchen culture.

Rewards

• £35,000 per annum.

• Permanent, full-time position.

• Opportunity to develop your career within a busy hotel kitchen.

• Career development and progression opportunities.

• Training and development to support your continued growth.

• Opportunity to lead a kitchen section and develop your supervisory skills.

• Varied experience across buffet, à la carte, carvery, afternoon tea and event dining.

• Support from experienced Senior Sous Chefs and Head Chefs.

• Opportunity to mentor and develop junior members of the kitchen team.

• Benefits associated with working within the hotel group.

The Venue

This is a busy hotel operation in Ollerton with multiple food outlets and a varied range of service styles.

As Sous Chef, you'll be a key member of the kitchen team, working closely with the Senior Sous Chef and Head Chef to deliver efficient service, consistent food quality and excellent standards of food safety and hygiene.

The role offers a great opportunity for an experienced Chef de Partie looking to progress into a Sous Chef position, or an existing Sous Chef looking to develop their experience within a professional hotel environment.

If you're an experienced chef with strong practical skills, a passion for great food and the ability to lead a section during busy service, we'd love to hear from you. Apply today to find out more.